Usuba
Beef Borscht with Bone
Rich borscht with meat, fresh beets and vegetables. Meat broth, sautéed carrots and onions with tomato paste, fresh cabbage and potatoes create the classic taste of Ukrainian soup.
- Total
- 120 min
- Standard serving
- 283.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
Boil the meat broth with a bay leaf.
- 2
Step 2
Boil the beets with skin, cool, peel and grate.
- 3
Step 3
Peel the carrots and onions. Grate the carrots, chop the onions.
Fry the carrots, onions, and beets in sunflower oil with tomato paste. To prevent the vegetables from burning, add a couple of tablespoons of broth.
When the roast is ready, add a tablespoon of sugar dissolved in vinegar and stir.
- 4
Step 4
Shred the cabbage and add it to the broth. When the cabbage is almost cooked (about 15 minutes), add the roasted vegetables and bring to a boil.
Peel the potatoes, cut them into 1–1.5 cm cubes and add to the soup.
- 5
Step 5
Cook until the potatoes are fully done. Salt to taste.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
